simple preparing recipe Braised Chicken Andouille Mushroom Cream Sauce served over Orecchiette Pasta with 23 ingredients and 11 stages of easy cooking, which is most delicious.
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Good Morning my mother, at this time you get make recipe Braised Chicken, Andouille Mushroom Cream Sauce served over Orecchiette Pasta with 23 ingredients and 11 steps. Next this is how to cook, please pay attention carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 23 ingredients and 11 stages of easy cooking Braised Chicken, Andouille Mushroom Cream Sauce served over Orecchiette Pasta.
Ingredients for Braised Chicken, Andouille Mushroom Cream Sauce served over Orecchiette Pasta
Needed : egg.
Prepare : milk.
Prepare : each- 3 ounce chicken breast pieces.
Needed : flour.
Prepare : each of salt,pepper,garlic,sage and Cajun seasoning.
Prepare : oil.
Needed : pasta, fresh (We used Orecchiette pasta….your choice:).
Needed : butter.
Prepare : flour.
Needed : chicken stock.
Needed : thyme.
Prepare : sage.
Prepare : heavy cream or half and half.
Needed : Crystal hot sauce.
Needed : Worcestershire sauce.
Prepare : salt.
Needed : black pepper.
Prepare : andouille sausage, sliced.
Needed : sliced mushrooms – sliced.
Needed : cherry tomatoes- diced – diced or quartered.
Prepare : each scallions- whites only – finely chopped.
Prepare : parsley, chopped – add to finish.
Needed : scallion greens – add to finish.
If all material requirements Braised Chicken, Andouille Mushroom Cream Sauce served over Orecchiette Pasta it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Process Cooking Braised Chicken, Andouille Mushroom Cream Sauce served over Orecchiette Pasta
Cook off the pasta per the directions and set aside..
Mix the egg and milk together to make an egg wash..
Dip the chicken into the egg wash and coat with the seasoned flour..
Place the 2 ounces of oil in a large saute pan and brown the chicken take out and reserve for later..
Melt the butter in a saucepan and add the flour and cook to make a blond roux 3 minutes on moderate heat..
Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps..
Bring to a boil and reduce to a simmer. Add the cream the Crystal hot sauce and Worcestershire sauce..
Simmer approximately 20 minutes..
Saute sliced andouille sausage,mushrooms, finely dice scallions and garlic for 2 minutes then add the diced tomatoes and saute for an additional 2 minutes. Season with thyme,sage salt, pepper..
Add the chicken and the sauce to the sauteed ingredients and simmer for 15 minutes. adjust seasonings as desired..
Take out the chicken and toss the pasta with the sauce and the parsley and scallion greens..
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